Description

This Crock Pot Chicken Alfredo is a creamy, comforting dish made with tender slow-cooked chicken, rich Alfredo sauce, and perfectly cooked fettuccine pasta. It’s an easy, hands-off recipe that combines heavy cream, butter, garlic, Parmesan cheese, and subtle seasonings into a luscious sauce, all slow-cooked to perfection. Perfect for a family dinner or meal prep, this recipe serves 8 with minimal effort and maximum flavor.

Ingredients

Scale

Chicken and Sauce Ingredients

2 pounds boneless skinless chicken breasts
4 cups heavy cream
1 cup unsalted butter
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
2 cups grated Parmesan cheese

Pasta and Garnish

16 ounces fettuccine pasta
2 tablespoons fresh parsley, chopped

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Instructions

Prepare the slow cooker: Place the chicken breasts into the crock pot. Add the heavy cream, butter, minced garlic, salt, and black pepper on top. Cover and cook on low for 5 to 6 hours until the chicken is fully cooked and tender.
Shred the chicken: Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the slow cooker and gently stir to combine with the sauce.
Add Parmesan cheese and thicken sauce: Stir in the grated Parmesan cheese into the slow cooker. Cover and cook on low for an additional 20 to 30 minutes, allowing the sauce to thicken smoothly.
Cook the pasta: Meanwhile, cook the fettuccine pasta according to package instructions until al dente. Drain the pasta thoroughly.
Combine pasta and sauce: Add the drained pasta into the slow cooker. Toss carefully until the pasta is thoroughly coated with the creamy Alfredo sauce.
Garnish and serve: Sprinkle chopped fresh parsley over the top for a pop of color and flavor. Serve warm and enjoy your comforting Crock Pot Chicken Alfredo.

Notes

You can substitute chicken thighs for breasts for a juicier texture.
Use freshly grated Parmesan cheese for the best melting and flavor.
If the sauce is too thick, stir in a splash of milk or cream to loosen it.
Leftovers can be refrigerated for up to 3 days and reheated gently to avoid curdling the sauce.
For a lighter version, substitute half-and-half for heavy cream, but the sauce will be less rich.